Cream-Filled Sponge Cake Cupcakes, A.K.A. Twinkies

Name: Cream-Filled Sponge Cake Cupcakes, A.K.A. Twinkies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKES:; 4 whole Eggs; 1-1/4 cup Sugar; 1-1/4 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 cups Water; _____; FOR THE FILLING:; 1 cup Milk; 2 Tablespoons Cornstarch; 1/2 cups Butter, Softened; 1/3 cups Shortening; 1 cup Sugar; 1 teaspoon Vanilla

Servings: persons

FOR THE CAKES:
4 whole Eggs
1-1/4 cup Sugar
1-1/4 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 cups Water
_____
FOR THE FILLING:
1 cup Milk
2 Tablespoons Cornstarch
1/2 cups Butter, Softened
1/3 cups Shortening
1 cup Sugar
1 teaspoon Vanilla

1
In a large mixing bowl, beat eggs until light and fluffy. Gradually add sugar and beat to smithereens until it is a light lemon color. Basically, what you are doing at this point is incorporating air into the egg and sugar mixture which will make your cupcakes light and fluffy, so don't skip this step! Combine flour and baking powder and add to the egg mixture, alternating with water. Mix just until smooth, don't over mix. Pour batter into a muffin tin lined with muffin cups, filling about 2/3 full or so. Bake at 375u00b0 for about 10-12 minutes or until tops of cupcakes are golden brown.
2
For the filling:
3
Bring cornstarch and milk to a boil in a saucepan, stirring constantly until thickened. Set aside to cool completely. In a mixing bowl, cream butter, shortening, and sugar until fluffy. Add cooled milk mixture to the creamed mix and beat at high speed for several minutes. When you rub a small amount of the filling between your fingers, it should be very smooth, you shouldn't be able to feel any of the sugar crystals. Add the vanilla and beat for another minute.
4
Make sure your cupcakes are completely cooled, I mean completely; they can't be the least bit warm or it will melt the filling. Put the filling into a pastry bag fitted with a coupler and some type of larger round tip. Push the tip of the pastry bag, through the bottom of the cupcake and carefully squeeze filling into cupcake. Make sure not to put too much filling in or you will have a messy blowout! I kept my hand over the top of the cupcake and I could feel it filling up. Store in an airtight container.

800

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CAKES:, 4 whole Eggs, 1-1/4 cup Sugar, 1-1/4 cup All-purpose Flour, and more.

Yes, Cream-Filled Sponge Cake Cupcakes, A.K.A. Twinkies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!